Creamy Chinese Style Imitation Crab Soup

I have to say that I am a big fan of soup. It is one of my ultimate comfort foods. This one particular creamy type of noodle soup is a must-have at my table during Chinese New Year. Well, I am a bit early for the upcoming Chinese New Year, but I don’t mind having this creamy crab soup again later. I am using imitation crab for the recipe below since I don’t have the real crab meat handy in my fridge, but you can switch it up using real crab meat.

This creamy Chinese style of imitation crab soup is so simple to make and putting it together is a breeze. Once you have all the ingredients prepared, all you need is add everything into a boiling water and chicken broth, except for corn-starch mix and beaten egg. After everything is cooked, add the corn-starch mix. Cook and stir until the soup is thickened. Turn off the heat, add the beaten egg, and give a quick stir. And… it’s done! Quite simple, right?

Tip: Add the beaten egg immediately after the heat is turned off. The egg will still be cooking as the soup is still hot. This will give the creamy texture to the soup.

Ingredients:

• 8 oz (220 gr) imitation crab
• 4 egg
• 2 can (14.5 oz) chicken broth
• 3 cups water
• 1 can (15 oz) whole kernel sweet corn
• 1 can (10 oz) bamboo shoot
• ½ cup dried black fungus
• 2 tablespoon oyster sauce
• 1 teaspoon salt
• 1 teaspoon white pepper
• 3 tablespoon corn starch

Directions:

• Soak the dried black fungus in cold water for about 5 minutes. Drain and set aside.
• In a large pot, add about 2.5 cup of water and chicken broth and boil it under medium heat.
• Add sweet corn, bamboo shoot, black fungus, salt, pepper, and oyster sauce. Let it boil.
• While waiting for it to boil, in a small bowl, add corn starch and about ½ cup of cold water. Mix it up.
• In another bowl, beat 4 eggs.
• Once it is boiled, add imitation crab. Give a quick stir.
• Then, add the corn-starch mix and let it boil. The corn-starch mix will thicken the soup.
• Turn off the beat. Stir the soup. While it is still stirring, pour the beaten egg slowly.
• As the soup is still hot, it will slowly cook the egg. This way, it will make the soup creamier.
• Remove from heat and serve. Enjoy while it is hot!